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Brown
Baggers' Back to School Treats
Pack a
ripe Bartlett pear and plenty of Apple Oat Squares in that
kid's school lunch!

Apple
Oat Squares
2
1/2 cups sifted unbleached flour
1/2 cup whole wheat flour
1 cup + 1 Tablespoon sugar
3/4 cup shortening
1 egg, separated
A little bit of milk
2/3 cup crushed oat squares cereal
5-6 cups peeled and sliced Ginger
Gold, Gala or Rome
Apples
2 teaspoons cinnamon
1 cup confectioners sugar
2 Tablespoons lemon juice
Sift
the four, add 1 Tablespoon sugar, cut in shortening. Place
egg yolk in measuring cup, add milk to make 1/3 cup liquid.
Add to shortening mixture, mix to form soft dough.
Roll
out half of dough to form 15 x 11-inch rectangle; transfer
to rimmed baking sheet. Cover with oat squares cereal; spread
with apples. Mix remaining sugar with cinnamon; sprinkle over
apples.
Roll
remaining dough for top crust; place over apples. Pinch edges
together. Make cuts in top crust for steam vents. Beat egg
white until stiff; spread on top crust. Bake in 400° oven
for 40 minutes.
Combine
confectioners sugar and lemon juice to make glaze. Drizzle
over hot crust. Cut into squares. Makes 20 small squares or
16 large squares.
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